Brendy's Ice Cream Yogurt & Boba of Aberdeen
8135 S Military Trl Ste 106, Boynton Beach, FL 33436 · Permanent Food Service · License 6023133
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...all kind of yogurt machine, operator stated that every hour they mixed product with time marked.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection1 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot), 1 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...all kind of yogurt machine, operator stated that every hour they mixed product with time marked.
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food...provided to operator .
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...stored spatula, spoon, wet cloth in handwashing sink at front line .
Operator removed those thing
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled...insect killer spray bottle.
Basic1
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name...water spray bottle .
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.